Originally Posted by hebroncougar
On that note, I vote crab legs. Too much work, too little meat.
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The thought had crossed my mind, but then I remembered what a blue crab tastes like and I had to back off. Also, it's possible with practice to make quick work of eating crab legs, but if I had my druthers I'd always go with soft shell.
You could almost say the same about shell fish and shrimp, too. I spent some serious hours on vacation this year de-heading, peeling and de-veining fresh shrimp and shucking oysters. Altogether, not a lot of meat there, but dang it was some good stuff.